Tommasi

Tommasi viticoltori is located in Pedemonte, a small village in the heart of the “Valpolicella Classico” region, in the northwest part of Verona.
From grandfather Giacomo Tommasi’s tiny vineyard, the Tommasi estate has grown steadily over the course of years and today it extends over 195 hectares of hillside vineyards blessed by Mother Nature for its perfect suitability for grapes.

The family owns vineyards on the most prestigious hills: La Groletta”, “Conca d’Oro” and “Ca’Florian”, where the grapes for the incomparable Amarone Classico, Ripasso, Valpolicella Classico Superiore and Recioto della Valpolicella wines are cultivated.
The most important and prestigious wine is the stately Amarone, one of the great wines of the world. Tommasi has specialized in the production of this “Divine Nectar” for decades, and has deservedly become one of its principal ambassadors to the world.

Tommasi Valpolicella Classico Superiore Ripasso

Ripasso
Valpolicella Classico Superiore

The grapes for the Ripasso Valpolicella are sourced from three of most prestigious Tommasi vineyards: Conca d’Oro, La Groletta and De Buris. The wine is made by refermenting the juice from the Valpolicella on the warm Amarone grape skins, in the typical “Ripasso” method. This process, only employed in particular years, imparts a rich character and personality to the wine. 70% Corvina Veronese, 25% Rondinella and 5% Corvinone, the wine is aged for 18 months in Slavonian oak barrels of 65 hl. Intense ruby red, the Ripasso has a nose that recalls spicy black pepper and raisin, while the palate is intense and spicy, with lots of sweet red cherry flavors. Pairs with white and red meat, game, and exquisite with a piece of aged Gorgonzola cheese.

Tommasi Fiorato

Fiorato

Recioto della Valpolicella

This extraordinary Recioto is produced from grapes grown on a tiny terraced plot named Fiorato, where Tommasi has some of its highest and oldest vines. The vines are the result of a rigorous clonal selection and are severely pruned so as to yield less than half of what they would normally be able to produce. The grapes (a blend of 65% Corvina, 30% Rondinella and 5% Molinara) are dried for 5 months prior to pressing, and then see 1 year in tonneau barrels of 5 hectoliters. Warm, sweet and intense on thepalate, with hints of prune and an extremely velvety texture. Ideal with seasoned cheeses and dry cakes (such as fig) and biscuits.

Tommasi Rafael Valpolicella Classico Superiore

Rafaèl Valpolicella Classico Superiore

Valpolicella Classico Superiore

This Valpolicella comes from the historical Tommasi family vineyard, Rafaèl. Perfectly situated on one of the region’s most famous hills, Monte Masua, it produces what may be the best grapes for the production of Valpolicella Classico Superiore. Careful cultivation of the vineyard, a rigorous selection of grapes and meticulous vinification all contribute to the production of this fresh, elegant Valpolicella. A blend of 60% Corvina Veronese, 25% Rondinella and 15% Molinara, it sees 15 months of aging in large Slavonian oak casks of 65 hl. The aromas recall dried spices, leather and cherry and the flavors are intense, with spicy, sweet cherry flavors. Beautifully balanced and very expressive, Rafael pairs wonderfully with a platter of cured meats and cheeses.

Tommasi Amarone della Valpolicella Classico

Amarone
Amarone Classico

For the production of its Amarone, Tommasi selects the best clusters of corvina, corvinone, rondinella and molinara grapes exclusively by hand, and exclusively from hillside vineyards in the Valpolicella Classico area. The grapes some from the family’s choicest plots in the Sant’ Ambrogio and San Pietro in Cariano areas of Valpolicella, where vines are trained using the guyot high-density training method. After harvest, the grapes are placed on small racks in a large grape-drying room known as a fruttaio, where they are dried by cool autumn and winter breezes until the following February. Over these months the grapes lose 45% of their weight, concentrating the level of natural sugar. After fermentation, the wine is aged for about three years in large (35 hectoliter) Slavonian oak casks, and one year in bottle. Rich and ripe on the nose, the wine is complex and full-bodied on the palate, with lots of dried plum and cherry notes that linger on the finish. An excellent choice for red meats, game and mature cheeses.

Tommasi Graticcio Appassionato

Grapes

Corvina, Rondinella and Merlot.

Vinification

A part of the grapes are partially dried for 1 month prior to pressing, and then 6 months maturation in Slavonian oak casks.

Tasting Notes

Intense, deep ruby red color. The fragrance is very fruity and rich with cherry notes. The taste is medium body but very intense, spicy with smooth and full of flavors.